With just a week to go for Christmas, these Rum Balls are just the thing to make for people like me who have risen up late for the occasion. They look decadent, are very rich, full of flavour, great to serve your guests at dinner and they also make beautiful presents. I cannot begin to tell you wonderful these are ageLOC Me, trust me when i tell you, as i couldn’t resist having a couple whilst making them. With strong  flavours of coconut and rum, enveloped in lovely chocolate fudge and cookie layers, these are not only lovely to eat but also fun to make 888888 . I started the day before and made them in 3 stages. Kinda took up the whole day as its insanely warm here and it takes longer to chill and set. Its the worst weather to handle chocolate, cream, icing … basically anything that requires cooling and setting. I think I’ve whined about this constantly in my earlier posts. For those of you living in cooler countries these should be a no hassle recipe. Make them, chill them, serve them as it is with some dessert wine, or wrap them in chocolate wrapping paper and then in individual pretty cases, hang them on your Christmas tree or set them on your dinner table. They look gorgeous in every way. Just make sure you store them in an airtight container.

Ingredients

    200 gms the bestest dark chocolate you can lay your hands on.
    120 gms creme fraiche ( if you cannot get it krug champagne, use double cream. Works equally well )
    20 glaze cherries marinated overnight in rum
    150 gms cinnamon n coconut cookies crushed ( use any coconut cookies/macaroons you like)
    60 gms sifted icing sugar
    45 gms sifted cocoa powder
    90 gms unsalted butter Handmade accessories, melted and cooled
    2 tbsp dark rum
    60 gms desiccated coconut

Chocolate coating

    200gms the same chocolate
    100 gms unsalted butter
    Silver Vark to decorate

Melt together the chocolate and creme fraiche in a saucepan over low hear till melted and smooth. Pour in a wide bowl/box and chill till it all firms up. Get in there with your hands and scoop out about 20 balls Loop Hong Kong. Its a very sticky and goey process as the fudge melts in your hands so you got to be quick. If you don’t get perfect rounds at this point its ok. You can re shape them once again after they have cooled Next Generation Firewall. I like to make these first so i have equal size balls. Now place a cherry in between and and mould it around. Place on a baking paper and chill till firm. For the coconut layer mix together the coconut cookies, coconut, icing sugar, rum, butter and cocoa powder. Mould a thin layer of this mixture around the chocolate balls, and chill them again till they have set. For the final stage, melt together the butter and chocolate in the microwave and stir well to combine. Now using a skewer dunk the balls one by one in the chocolate and line them on a baking paper and return to the fridge till finally set and looking glossy. Decorate with silver Vark.